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Cookie Dough Protein Balls (easy, 5 ingredients, gluten free)

I have been searching for a protein ball recipe that was easy to make and used ingredients that I had on hand. The ones that I have found use either oat meal that you need to grind in a coffee grinder (which mine is filled with coffee grounds year around) or they had ingredients in them I really never buy. These Cookie dough protein balls have ingredients that are easy to find and the recipe only calls for 5 ingredients. Which is why I have been making these lately. School has started for my oldest son and these have made my life easier and my two boys can't get enough of them. I will admit, I give these to them as a treat, because they are that good and are good for you! Oh yes, and I call them cookie dough protein balls because I stick them in the freezer and eat them right when I take them out!! YUMMM.

Things you'll need
Air tight container
Spoon and a mixing bowl

Ingredients:
2/3 cup of roasted salted peanut butter
3 tbsp of honey
1 tsp on vanilla
5 tbsp of oat bran (I use TJ's brand)
3 tbsp of the darkest chocolate chips you can find
optional a dash of cinnamon

Mix all ingredients together. Scrape off the top of  your measuring spoon while measuring the oat bran. Also, make sure the peanut butter is measured correctly. Using room temp peanut butter will help. Enjoy. :)

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Banana Orange Yogurt Pops (great for kids)

I'm not sure about you, but we try to conserve our bills so we haven't turned on our AC yet. And I feel like a trooper; it got up to109 the other day, which was about 84 in the house at the peak... Wow! Back when I use to live in the suburbs, which was last year, I was a AC 73 degree only girl. Our bill one month was around 350 dollars or something like that! I remember my husband mentioning it to me (ever so pointedly). Well, we have changed a bit since then. We live on propane and electric everything now, and lets just say that we spent our reserves on our winter heat in the beginning of the year. 350 on propane and 200 on electric was back in January. We figured out how to use the wood burning stove quick after receiving that bill.
Lately, we figured out a little routine, as soon as we wake up we open all the windows and right around 10am we close them and blast all the fans. Around 4:30 we open all the windows back up and enjoy the day cooling off. It's been way too hot out here to turn on the oven. which leaves us with the freezer as our way of cooling down. We have been making nothing but smoothies, Popsicle and salads. My kids are popsicle lovers. I bet if I put something green in them my kids will still eat one. I might try that! And I love them because you can put pretty much any fruit inside them and they will come out great. I think yogurt, bananas, and orange juice is easy and a Delicious combination. Sweet, sour and creamy.

Things you'll need
Popsicle tray I used these Ice pop molds
blender

Ingredients:
1 cup really ripe mashed bananas
1 1/2 cup vanilla yogurt
1/2 cup of orange juice

Place all ingredients in the blender and blend until combined. Place in the Popsicle trays and freeze for at least 4 hours.

Enjoy

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Maple Butter Chocolate Chip Cookies (made with almond meal)

            It was the day before my friends son's birthday party and she asked me, "can you make some of those yummy cookies you brought over on our last play date? There will be five gluten free kids at the party and the cupcakes I made taste more like muffins!" OK, I'll admit, I gave her that recipe, But before you jump to conclusions It was not my recipe. I'll keep that blogger anonymous, because hey, we are all here out of love. 
I was so excited, I said yes! Then I realized I ran out of my honeyville almond flour. If your not familiar with the difference with almond flour and almond meal here's what I know:


Almond Flour:
Made from blanched almonds so you do not see the bits of brown skin it your cookies. 
Finely ground more like traditional baking flour.
binds a bit better.
costs roughly 6 dollars a pound if not more. 
can only buy online.
tastes great!


Almond Meal:
made from the whole almond skin and all.
a tad bit more coarsely ground but still a good flour.
binds still good but not like almond flour. 
You can find it at TJ's for around 3 dollars a pound.
convenient because you can buy it at most stores. 
tastes great!

So I made the cookies for the party with the Almond meal and they turned out yummy and hardy yet still light and fluffy. They are Full of flavor and dark chocolate chips! All in all, they were a crowd pleaser and I was asked to post my recipe. :)  Of course!

Ingredients:
4 cups of almond meal
2/3 cup of maple syrup
1 stick of room temp butter
1/2 tsp of sea salt
1 tsp of vanilla
1 cup of the darkest chocolate chips you can find

Preheat the oven to 350. Line a baking sheet with parchment paper. In a mixing bowl add all the ingredients expect the chocolate chips. (a little trick I do) with the cookie dough form a golf ball size ball of dough adding a few chocolate piece while doing this. Then press the ball of dough onto the cookie sheet lined with parchment paper. Very important to press the dough to the size you want the cookies. Almond flour does not spread length wise like wheat flour, but they do rise a bit. After add a few more chocolate chips on top. This makes the chocolate chips stand out more.

Bake for 12-15 minutes or when the edges turn slightly golden.
Makes 30 cookies

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Zucchini Soup

 

Summer squash is here! I set my seeds out on the central coast April 15^th and started harvesting June 15^th. I have 30 zucchini plants and I am picking about a pound a day which is about 3 zucchinis for me. Wow, I didn't think they would grow so fast and produce so much! What a great crop for me, a beginning gardener, and gophers seem to leave them alone. We have a huge gopher problem here. So far they have taken two pumpkin plants and a jalapeño plant. They must have been hungry to have taken a jalapeño plant! J What I've been doing to stop them from returning is putting sturdy rose bush clippings in the holes. Supposedly, their wounds don't heal very well. I guess you can visualize the picture.  I know this sounds a bit cruel, but hey, I could be like my neighbor and shove water down the hole and wait until the gopher pops up from another hole and shovel it. Yikes! I hope I don’t have to result to that. Not saying I have anything against it, because, hey, plants have lives too! I truly morn for my plants when I see them wilt or die after those darn gophers eat the roots. But, I do have to say, they stay clear away from my garden beds once I fill their holes with rose bush clippings. And about a month later I see holes again; I fill the holes again with clipping. I think it’s the next litter that is out to get my garden.  You may be thinking why didn't you just cage in your planting area? Or, use planter boxes! I tried to do the caging in thing and in the middle of digging huge trenches and trying to lay down chicken wire that would not stay in place; I gave up and just throw the dirt back down and planted some seeds. Planter boxes can be costly and that was out of the question since we are renting. But, I have these tree boxes that I purchase for 25 bucks each that I cut in half and put chicken wire on the bottom of. For a total of about 12 dollars I have a 4 square foot and 2 feet deep cedar mobile planter box. I have 12 of those. That’s where I have my lettuce and tomatoes. Lettuce and leafy greens I would say never plant in the ground without protection. Every animal will eat those tasty veggies.

Zucchini is one of my favorite veggies. You can put them in stir-fry’s and casseroles and even make noodles out of them. One thing you can’t or I should say I can’t do, is eat them raw. They don’t have a great after taste to me when eaten raw. If you have a recipe for raw zucchini that you think I would like, or any other recipe for zucchini, please leave me a comment with your recipe. I would love to hear what you like to do with zucchini!

 It’s been about 75-85 degrees her, and it gets in the low 50’s at night. Eating nice potassium rich zucchini soup sitting on the porch in the evening is ideal for me. This is my favorite thing to eat when I am starting to get headaches from the dry heat. Just one medium 7 ounce zucchini has 700 mg of potassium and only 3 grams of sugar. That is insane! C2O coconut water has that much potassium in the entire can with 26 grams of sugar. So yes, you can find electrolytes in veggies too, if not more. In comparisons of 100 grams of C2O coconut water vs. zucchini, zucchini has more magnesium, 6 times more vitamin C and, pretty much more of every vitamin and mineral found in coconut water.

Let’s eat Soup! I like mine slightly warm with parmesan or goat cheese sprinkled on top and sometimes a little fresh cilantro or parsley. Yum. Simple and easy. Just the way I like my food! 

Ingredients:

4 cups of chicken stock (salted with sea salt)

1.5 pounds of zucchini or about 8 cups sliced

1 medium onion chopped

3 tbsp of olive oil

2 tbsp of butter

 Directions

Sauté the onions with the olive oil until they are caramelized. Add the chicken stock and zucchini. Cover and let simmer for 20 minutes or until the zucchini is tender. Turn off the burner and let sit until it reaches room temperature. Puree 2/3 of zucchini and broth in the blender with 2 tbsp of butter. Add back to the pot with the rest of the zucchini. Stir, heat and serve. 

caramelize the onions

8 cups of zucchini sliced or 1.5 pounds

Place the sliced zucchini in the pot with the stock and simmer for 20 minutes  until the zucchini is tender .

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How to Cook Squash Blossoms

 Oh my, these are incredibly delicious. I'll admit I was a little skeptical to eat a flower at first, but after frying them up and taking one bite, I immediately shoved the rest in my mouth. These are so good! After I picked the blossoms and showed my son's what I was going to cook for a snack, they said ewwww, no mom. Yuk! Of course, after I fried them up they wanted to try them and sure enough they where begging for more.
 These squash blossoms tasted so lovely. When I took a bite I had a pop and burst of cheese in my mouth. Oh yes! Now I will be going back outside to pick some more.


How to tell the difference between a male and female squash flower?
Why, eat the male and leave the female to fruit.


Squash Blossoms

Female squash blossoms usually grow close to the center of the plant. Check the base of the flower where the blossom meets the stem. Female squash blossoms have a small swollen embryonic fruit at their base which will grow into a squash.

Male squash blossoms are showier and they tend to hang out on long stem all over the plant. There are more male blossoms then female, and they show up first so like me you may leave a bunch in the beginning thinking they were female.

The left one, with the mini squash, is the female. The one on the right, with the stem, is the male

Here are some males I picked

It’s easy to tell the difference, the male will always be on a stem and the female will have a mini squash on it and it will be close to the base.


Gathering the male blooms in the middle of the day is the best time to collect your blossoms.
Squash blossoms may be eaten raw or cooked. Harvest of the male blossoms leaves female flowers on the plant to form fruits; be careful not to collect all of the male blooms, as their pollen is required to fertilize the female flowers. The blooms of any variety of summer or winter squash may be eaten along with the stem.
Both female and male blossoms are edible.

Storing blooms in a bowl of ice water in the refrigerator. Use within two days.

Only female blossoms produce fruit. All winter squash and summer squash including: zucchini, yellow, cork neck, butternut, spaghetti, pumpkins and gourd blooms are edible.



How and When to Pick Zucchini
Once your squash reach 6-12 inches they are ready to be pick. Earlier is ok too. Give them a 180 twist and they should pop off. Keeping in mind, the little part of the stem on the top of the squash, if kept on, will help to preserve it. If you twist your squash off and the left over stem breaks off, no worries, it will just wilt sooner so cook them in the next day or two.

How to cook a squash blossom

 Wash by gently opening up the flower and remove any dirt, bugs and the stamen (this is the little pollen in the middle of the flower it is edible but bitter) you can also leave the stems on if you'd like. They are also edible.

Ingredients:

4-6 squash blossoms

Pancake batter of chose (I use one egg to1/4 of almond flour and a pinch of salt)

 Herb goat cheese

Chives

Olive oil


In a small bowl combine the pancake batter or one egg, 1/4 cup of almond flour, and a pinch of salt

In another bowl combine about 6 tbsp of herb goat cheese (you want about 1 tbsp for each blossom) and 1 tbsp of chopped chives. No need to measure just eye ball it. And mix around with a utensil.

Heat a skillet on medium heat (lower then smoke point but high enough to crisp the blossoms) with a generous about of olive oil. I use about 1/4 cup.

Stuff the base of the blossoms with 1 tbsp of the herb goat cheese and give a soft twist to the petals to close off the blossom. Then dip the blossom in your pancake batter and place on your warmed skillet. Once the edges start to brown turn and cook the other side for a few minutes. Make sure your oil is not to hot were it reaches a smoking point because the oil will give off unpleasant flavors.
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Sunflower Butter Treats (vegan)

         It’s around 3 o’clock and I hear the boys running to the kitchen yelling, “Banana pop momma!” (Recipe to come) I look in the freezer and then I take a quick half full breath. I think ok, the organic bananas won’t be ripe for a few more days and another 4 hours at least to freeze… then I open the cabinet that the boys are now opening and slamming shut, and look around. Then I begin to think, dried peas? No, too long to make, dried fruit? No, where’s the protein? Then I see sunflower butter. And then I remember my sister in law gave me a recipe for no bake peanut butter balls. I thought about it…I could just sub ingredients for what I have on hand. After the quick thought I ask my son, “Do you want to help?” With wide eyes he says, “Of course mommy.” Then I say, “ok, open up the cabinet you’re standing in front of, and on the bottom shelf is a mixing bowl, grab it please. Then get a chair so you can reach the counter top.” While he is on his mission, I put the baby in her high chair with some teething toys. Then I grabbed my other son's favorite coloring book with some crayons and told him to go to town on the floor of the kitchen. “Ok… we can do this!” I say out loud, I think?

            Next, I grab my almond meal, coconut flour, sweetener, sun butter, and a big spoon. "OH yes! This is going to be so blog worthy!" Before I jumped to my camera and tripod we begin to mix all the ingredients together until the batter forms a ball that sticks together. My son starts to mold little characters out of the dough. J This all happened within 10 minutes. Viola!

            So here we are. No bake chocolate covered sweet and salty sun butter formed into a little bit sized ball! All in a simple treat. Well really, they are good for you. So yes, a treat for your mind, body and the little old spirit!

Ingredients:

1/2 cup sun butter 

1/2 cup almond meal or flour

1 tbsp coconut flour (or coco powder if you don't have any)

2 tbsp honey/maple syrup
1/4 tsp sea salt or less

1 chocolate bar melted 


For unrefined sugar free: 
1/2 cup coco powder + 1 tbsp
4 tbsp of coconut oil (melted)
2 tbsp maple syrup (optional 5 drops of stevia) 

Things you'll need:

mixing bowl, a spoon to mix ingredients, measuring cup and spoons, airtight container, drying rack or parchment paper, double boiler or a home made double boiler-sauce pot and a glass bowl to fit filled with an inch of water. Bowl should not be touching water. Example 

Sunflower butter dough

Mix, sun butter, almond meal, coconut flour and honey/maple syrup together in a mixing bowl until it all sticks together in a ball. Place the dough in the fridge in an airtight container for one hour.

Melting chocolate

Right before you take them out of the fridge, melt the chocolate over a double boiler or a homemade double boiler. break up the bar in pieces and place them in the double boiler or home made double boiler. turn up the heat to low. once the chocolate starts to melt keep stirring until the chocolate is completely melted. Once the chocolate is melted, turn off the and grab your dough.


homemade chocolate
Right before you take them out of the fridge, mix the ingredients in a double boiler or a homemade double boiler. Turn up the heat to low. when the mix is runny turn off the heat and grab you dough.

Grab your sunflower butter dough and make bit size balls.Using a spoon, coat sunflower butter treats with the melted chocolate and place them on a drying rack or parchment paper until the chocolate is set.

Store them in an airtight container in the fridge. 

(homemade chocolate adapted from Chocolate Covered Katie)

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How to Brush Your Teeth with Coconut Oil

I know this is so farfetched for some, but think about how we brushed our teeth before tooth paste was made. If you’re not into all the additives for shelf stability and massproducing here’s something to take a gander at!

How to Brush Your Teeth with Coconut Oil

By Renee Price, eHow Contributor

Make your own toothpaste from coconut oil.

Brush your teeth with coconut oil to prevent cavities, eliminate bad breath and reduce the risk of tooth decay and gum disease. Many people use coconut oil on the scalp to kill head lice bacteria and parasites, but coconut oil also works well at killing bad breath causing bacteria in the mouth. In fact, the glycerin in many commercial toothpastes derives from coconut oil. Read the label before you use a coconut oil product for your oral health to make sure it's fit for consumption because some coconut oil products are designated for hair or skincare. Learn how you can replace commercial toothpaste and use coconut oil for your dental health.

·          

Things You'll Need

·         Mixing bowl

·         Tablespoon

·         Fork

1.          

o    1

Combine 2 tbsp. of melted coconut oil with 3 tbsp. of baking soda in a small bowl to make a paste. Blend the ingredients together with a fork until the paste resembles a regular toothpaste. In addition to turning the coconut oil into a paste, the baking soda contributes to the coconut oils effectiveness with its own teeth-whitening benefits.

o    2

Wet your tooth brush with warm water and place enough of the paste on your tooth brush to cover the brushing surface. Brush your teeth in a circular motion with the coconut and baking soda paste focusing on a small group of teeth at one time. Brush your tongue to distribute the paste and remove bacteria to freshen your breath.

o     

o    3

Rinse your mouth with a cup of water and avoid spitting out the water in the sink. Spit out the rinse outdoors or in a trash bag and discard. Coconut oil hardens at cold temperatures, so traces of the oil poured down your drain could clog your sink if rinsed with cold water.

o    4

Continue this process a few times a week to experience the benefits of brushing your teeth with coconut oil.

Tips & Warnings

·         Combine a packet of artificial sweetener and peppermint oil in your paste to add flavor.

·         Store your paste in the bathroom, not the refrigerator, to prevent the coconut oil content from hardening the paste.

·         Some vegetables are natural abrasives and eating them scrubs your teeth in a natural and harmless way. They act like toothbrushes. These vegetables include carrots, celery and cucumbers.

·         Baking soda is a classic amongst natural teeth whitening methods, and is indeed harmless. It is very effective in removing stains and killing plaque-causing bacteria, and it also reduces acids which harm your tooth enamel.

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Moist Chocolate Cupcakes

I made these yummy cupcakes for my son's birthday and I have been requested to post this recipe. They are so easy, super moist and of course scrumptious. The frosting is made with coconut oil, milk and agave or honey. This Coconut Oil vanilla Frosting is the best frosting I have ever made and you wouldn't believe that it's low glycemic by its taste. Holds up to room temp too!! :)   

Ingredients:

1 Jar of salted almond butter (room temp)

1/2 cup agave or honey

2 eggs

2 large bananas (very ripe)

1 tsp baking soda

1/4 cup coco powder

preheat oven to 300 degrees.

First in a large bowl mash bananas to an even consistency; add the eggs, 1 jar of almond butter, agave or honey and baking soda. Lastly sift the coco powder in the bowl. Stir until evenly combined.

Place cupcake papers in the muffin tin of chose.

Fill the muffin tins about 1/8 of an inch to the top of the paper.

Bake for 15-20 or until a top pick runs clean.

Cool before you frost the cupcake.

Enjoy!

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Coconut Oil Vanilla Frosting



   I have been working and looking for a recipe for frosting that was low in sugar and high in flavor for a long time. And I have found one form babycakes recipe book that I have made a little different. This is actually the best tasting frosting I have ever had. I made this recipe the day before my son’s birthday party and everyone loved it. This recipe is enough for 2 dozen cup cakes and it lasts for up to a month in the fridge. I made these with an almond butter banana chocolate cup cake. I’ll post that recipe when I have more time. Right now I’m thirty seven weeks pregnant with my third and I still haven’t packed my hospital bag. I’ll be doing that today and shopping for whatever I don’t have on the list. I’m excited and nervous.
recipe here for, Moist Chocolate Cupcakes (low glycemic) 

Ingredients:

• 1 1/4 cup milk (regular cow's milk)
• 1 cup dry milk powder
• 1/4 cup agave
• 1 1/2 cup coconut oil
• 1tbsp coconut flour
• 1 tbsp vanilla
• 2 tbsp of lemon juice

In a food processor or blender add the milk, dried milk, agave, coconut flour and vanilla and blend for 1 minute. Liquefy the oil (add to a sauce pan on low heat until it becomes liquid. make sure that the liquid amount adds up to 1 1/2 cups). While the food processor is on add the liquefied oil slowly. After you add the oil let blend for 30 more seconds. The frosting will be runny until the coconut oil cools by placing it in the fridge for 4 hours.

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Pumpkin Pie Oat Meal

     

     I am so happy that we finally found a place to call home. I've been away from my blog because the house we were renting became inhabitable and unsafe for us to live in any longer. We stayed in my brothers RV for one month parked out in front of our local beaches on the central coast. Being by the beach definitely helped the sad feelings of not having a place to call home, especially because I was about 7 months pregnant and unable to get ready for the new baby. The kitchen in the RV was not suitable to experiment in (and really challenging to cook or bake anything at all!).  I was also very distracted by everything that was left to do in the middle of moving: storage for our five cars, where our dog was going to stay, storage for all of our stuff, and where we were going to live. Well, with much patience my husband I searched night and day to find this wonderful place we now call home. And the house is great; we live in a beautiful neighborhood on three acres that has tons of play area for the kids to frolic for hours. I haven’t even been to the park since we moved in because we've been here having so much fun.

            If you’re wondering how we’ve been settling in to our new place, well, its going ok…. Who am I kidding? We are still in boxes and my cravings and lack of a functional kitchen for a month has left me with some unique dinners to say the least. I know when my husband asks for the salsa or the cheese, I must be slacking on taste or spice.

            But, I have been making this pumpkin pie spice oat meal lately for the kids. Yesterday, when I went shopping for Thanksgiving kitchen supplies, my husband couldn’t figure out what to give the kids for a snack. So he called me and I told him to warm up the leftover pumpkin pie spiced oat meal. When I returned home a few hours later he told me that the cereal thing you made was so good and he would eat that for breakfast everyday if I made it for him to take to work. So I agreed with a big grin.

ingredients:

Water- 2 ½ cup

Old fashion oats- 1 cup

½ cup of almond meal

 Sea salt- 1/8 tsp

Pumpkin- fresh or canned – ¾ cup

Maple syrup – 4 tbsp

Vanilla – 1 tsp

Cinnamon – 1 ½ tsp or more

Pumpkin pie spice – ½ tsp or more

Milk of choice or half and half

Bring the water to a boil and add the oats. Cover and simmer on low (keeping a slight boil) for 5-10 minutes (depending on how soft you want the oats). Add the almond meal and cover and simmer for another 5 minutes. Stir in the sea salt pumpkin, maple syrup, vanilla, cinnamon and pumpkin spice. Then I cover and let stand with the heat off for a few minutes. Serve with milk or half and half.

Note: Leftovers will always need to be heated with extra milk. If you add extra pumpkin you’ll need to add more maple syrup because of the bitterness from the fruit.

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Chocolate Chip Cookies

   Chocolate chip cookies are easy to make and traditional. When asked, most people would say chocolate chip cookies are their favorite cookie which makes them pretty much a crowd pleaser. At my houses we make them all the time – my boys love them! I was inspired by a recipe from http://www.elanaspantry.com/. Whenever I make these, I usually double up the batch stick them in the freezer and take them out whenever I need them. This recipe calls for butter… I love butter… I can give up gluten but I will never give up dairy. To me it’s like living without a toe, “you always think about it and wish it was there. Of course, I wish I could raise a cow off of nothing but grass and milk the cow myself and turn my own butter, but that’s not the case just quite yet! Until then I will buy organic. But, if you’re unable to use dairy, coconut oil is a great substitution. I hope you enjoy this recipe!

Ingredients:

2 ½ cups almond meal (almond flour works too)

½ teaspoon of sea salt

½ teaspoon of baking soda

½ cup of butter

¼ cup of agave nectar

¼ cup of apple sauce

1 teaspoon vanilla extract

½ cup of chocolate chips

In a large bowl, combine the almond meal/flour, sea salt, and baking soda.

Turn a burner on low heat. Place the butter in a medium sized sauce pan on the lit burner. Once the butter is melted take off the burner and add agave nectar, apple sauce and vanilla.

Mix the wet ingredients in to the dry.

Add half the chocolate chips (1/4 cup) to the dough and stir.

Cover and place in the freezer for 1 hour.

Remove from the freezer and preheat the oven to 350 degrees.

Line a baking sheet or a pizza brick with parchment paper (I like to use a pizza brick).

Take a generous tablespoon size scoop the dough and roll it into a ball with the palm of your hands, then place it on baking sheet or pizza brick and press it down with your fingers or palm (important to press down or it will look like a cookie scone: ). 

Now add the rest of the chocolate chips on top. 

Place in the preheated oven and bake for 18-20 minutes, until the top of the cookies is a light golden brown.

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Easy BLT Wraps

   I love bacon as I’m sure most of the world does. This is a great recipe to make when it’s hot and you just want to sit outside and eat. Lately in the kitchen, I've been trying to make more "Dude Food" meals to make my husband excited when he sees what I made for dinner. And he did as soon as he saw the bacon and roasted potatoes. :)  Now, if I didn't make a starch with these wraps my husband and kids would keep asking for more food after dinner – not to say that these wraps aren't good by themselves.  As we sat down for dinner this evening, this meal sure kept us all quite for a good half an hour – with no after dinner munchies!

Ingredients:

1 pound of bacon cooked

Sliced provolone cheese

2 large tomatoes

2 avocadoes

Butter head lettuce or green leaf lettuce leaves

Tooth picks

• Slice up the tomatoes and avocadoes
• Make a little station to make assembly easier
• Lay a piece of lettuce then cheese, bacon, tomato and avocado
• Roll up and place a tooth pick in to keep in place and slice the lettuce rap in half or thirds
• Plate and serve with mustard dip and pickles

Mustard Dip

Ingredients:

½ cup of Greek yogurt (full fat works best or cheese yogurt)

1 tbsp of yellow mustard

1 tsp of Dijon mustard

1 tsp of agave nectar

A pinch of dried dill

Salt and pepper to taste

• Place the Greek yogurt in a measuring cup
• Add the yellow mustard, Dijon mustard, agave nectar and dill in the cup and mix
• Add salt and pepper to taste

Simple Roasted Potatoes

• Preheat the oven to 425 degrees
• Cut up 8 red potatoes into 1 inch cube
• Drizzle with olive oil and ½ tsp of sea salt
• Place on a pizza brick and bake for 45 minutes or until golden brown

   

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Orange Julius Smoothie

    

   I love this smoothie throughout the day, but we end up making it in the morning because my kids usually beg for it, they say, “orange shake please.” It’s been about 95-100 degrees daily out here on the central coast and this bright citrus smoothie wakes me up just in time for our morning walk which needs to be before 10am. I hope you try this recipe out and maybe add your own touches to it!


Ingredients:

1 cup of yogurt (I use cream line for its mild taste)

2 medium sized oranges

1 cup of frozen pineapple

½ a ripe banana (if you prefer a sweet taste)

• Peel the skin off of the oranges and take out seeds if need
• Place all the ingredients in the blender and blend for 1 minute
• Serve

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Protein Bars

Ingredient:


¼ cup of honey

¾ cup of peanut butter

¾ cup of almond butter

1 tsp vanilla

½ tsp of sea salt (if your nut butter is salted disregard the sea salt)

1 cup dried milk powder

2 tbsp of coconut flour

1 cup of toasted chopped pecans

2 ½ cups of puffed brown rice (unsweetened)

Optional ½ cup of chocolate chips and or raisins

        Line a 13x9-inch baking pan with wax paper

• In a large saucepan over medium heat, combine the honey, vanilla and sea salt; heat up just before a boil. Remove from heat.
• Stir in the nut butters and remaining ingredients expect the chocolate and raisins. And the chocolate and raisins once the batter’s not to warm (or garnish them on top after pressing the bars into the dish) 
• Press in to the baking dish with a piece of wax paper on top to prevent from sticking.
• Place into the freezer with the wax paper still on top for 1 hour. Cut into bar sizes and store them in plastic baggies or air tight sealed containers.

I hope you enjoy these as my family does!!!

Add some chocolate!

Kid approved. 

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Summer Squash Mac & Cheese

     I love summer squash especially since it’s in season. And this is totally a kid friendly dish as most of my dishes are. I hope you enjoy this recipe!

Ingredients:

1 medium purple onion

5 tbsp of Olive oil

5 cups of chopped yellow squash

2 cups of brown rice pasta

Water

½ tsp of Sea salt

1 cup of extra sharp cheese (I used a mix of Cabot and New Zealand cheddar “TJ’s”)

Garnish with extra cheese

• Add the pasta to a pot of boiling water for 8 minutes. When the pasta is tender immediately drain the water (saving 1 cup of the water)
• In a skillet sauté the onions with the olive oil until golden brown. Then add the squash, pasta water, sea salt and simmer for 20 minutes with the lid on.
• Once the veggies are tender stir in the pasta and cheese
• Serve

Servings: 4 people  

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Perfect Banana Pancakes

     I love summer squash especially since it’s in season. And this is totally a kid friendly dish as most of my dishes are. I hope you enjoy this recipe!

1 medium purple onion

5 tbsp of Olive oil

5 cups of chopped yellow squash

2 cups of brown rice pasta

Water

½ tsp of Sea salt

1 cup of extra sharp cheese (I used a mix of Cabot and New Zealand cheddar “TJ’s”)

Garnish with extra cheese

• Add the pasta to a pot of boiling water for 8 minutes. When the pasta is tender immediately drain the water (saving 1 cup of the water)
• In a skillet sauté the onions with the olive oil until golden brown. Then add the squash, pasta water, sea salt and simmer for 20 minutes with the lid on.
• Once the veggies are tender stir in the pasta and cheese
• Serve

Servings: 4 people  

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